Servings: 12 Prep: 30 min Cook: 45 Total: 1 hr 45 min
Bread pudding is one of those things that makes my knees wobble. Bread pudding after a meal is the best possible way to conclude one. With too much vanilla custard sauce pooling at the base, I could almost eat a whole pan all on my own. Heat some up for breakfast and smother it in sugar free maple syrup and start your day right! That’s how I like to do it!
This particular bread pudding was made with a Carbquik Frankenloaf, but just about any low carb bread will do, as the egg base is what gives it its structure. The main issue is that that bread absorb the egg mixture. In the case of the Frankenloaf, I like to cut it into cubes and dry them out in the oven. They become a collection of small cube shaped rocks. From there, soak them in the egg mixture over night. Unfortunately, the bread is slow to absorb the egg mixture and wants to float to the top. Keep stirring it and pushing it down. Some breads may absorb the egg mixture more quickly.
Note: This recipe can also be baked in small individual ramekins, rather than a large baking pan.
Seriously Bread PuddingPrint Rate
- 6 cups low carb bread cut into small cubes and dried
- 6 large whole eggs
- 1/4 cup brown sugar equivalent
- 1 cup 'Swerve' or other sugar replacement
- 1 cup almond milk unsweetened
- 1 1/2 cups cream heavy whipping
- 1 tbsp vanilla extract
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg freshly ground
- 1/4 cup fresh whole butter (half a stick) cut into small cubes
- If your bread cubes are not dried out, you can dry them in an oven. This helps the bread absorb the egg mixture. Make sure the dried bread is also cool to the touch and not still hot from the oven.
- Pre-heat the oven to 350 F.
- In a large bowl, whisk together each of the ingredients, except the bread and butter. Make sure the sugar equivalents are dissolved in the egg mixture.
- Add the dried bread to the egg mixture and mix thoroughly. Some low carb breads will absorb the egg mixture quickly, while others will be resistant to it. Keep mixing and pushing the bread into the egg mixture, until the bread stays mostly submerged and has absorbed most of the bread mixture.
- With 1/4 of the cubed butter, coat the inside of a 13 x 9 baking pan.
- Add the bread and egg mixture to the pan. Push down the bread in the mixture, to spread it evenly and give it one last big spongy soak of the egg mixture.
- Evenly distribute the remaining small cubes of butter on top of the bread pudding.
- Bake for about 35 to 45 minutes, or until it has set. It should start to color a nice brown on the top, as well.
- Remove from the oven and let rest for at least 15 minutes before slicing.
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